In large bowl, sift together all-purpose and cake flours, sugar, baking powder, and salt. Use pastry cutter or fork to blend in butter until mixture resembles coarse meal.

In medium bowl, whisk together buttermilk and cream, then whisk in ginger. Add liquid mixture to dry mixture, stirring with fork just until dough forms.

Turn dough out onto floured work surface and knead gently just until dough holds together. Place dough on sheet pan, cover with plastic wrap, and refrigerate until well chilled, at least 30 minutes. Preheat oven to 400°F.

On floured work surface, pat out dough to 1/2-inch-thick round. Using 3-inch star cutter, cut out biscuits. Transfer to un-greased baking sheet, brush lightly with cream, and sprinkle with sugar. Bake until golden brown, 12 minutes, then transfer to rack to cool.

Chill the bowl and whisk of an electric mixer in the freezer for 10 minutes. Add to the chilled bowl cream, ginger, sugar and beat until firm peaks form. Do not over-whip.

To Plate:

Divide soup among eight bowls. Cut star biscuits in half horizontally and place each bottom half on top of the soup, spoon raspberries and blueberries onto biscuit bottoms. Top each shortcake with Ginger Cream and top with biscuit lid.